homemade pot pie

A cozy Chili Pot Pie served in an individual-sized pot with a homemade cornbread crust. The perfect family friendly dinner on a cold winter day!

Chili Pot Pie with Cornbread Crust

beef

tomato sauce

kidney beans

1.25 ounces packet of chili seasoning

all-purpose flour

Tbsp. sugar

cornmeal (finely ground)

salt

baking soda

buttermilk

canola oil

shredded cheese

sour cream

Preheat oven to 375 degrees F.

In a skillet over medium-high heat, brown ground beef and drain excess fat.

Add tomato sauce and kidney beans, undrained, and chili seasoning. Bring to a boil and then cover.

Reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally.

Mix all dry cornbread ingredients in a medium sized bowl.

Stir together wet ingredients and mix into the dry ingredients.

Spoon 1 cup of chili into four 9oz. ramekins. Spread 1/2 cup of the cornbread batter evenly over each ramekin, and place on a baking sheet.

Bake until cornbread in cooked all the way through, about 20-25 minutes.

Serve immediately with cheese and sour cream.

Skillet Chicken Pot Pie with Biscuits is made up of juicy chicken, a bunch of mixed vegetables, and tender biscuits! Cooked in a creamy chicken gravy, this easy chicken dinner is perfect for weeknights.

Skillet Chicken Pot Pie with Biscuits

olive oil

butter

onion, chopped

celery stalks, diced

½ cups frozen mixed vegetables

kosher salt,

black pepper,

chicken broth

milk

chicken

parsley

biscuits (8 count)

egg,

water

Preheat the oven to 400°F.

In a large oven-safe skillet over medium heat,...

In a large oven-safe skillet over medium heat, heat oil and butter.  Add onions, and sauté for 2-3 minutes, until softened.

Add celery and frozen mixed vegetables and continue...

Add celery and frozen mixed vegetables and continue to cook for 5 minutes more. Season with salt and pepper to your liking.

Add the flour to the pan and stir...

Add the flour to the pan and stir it around for 1 minute. Slowly add in the chicken broth and whole milk, stirring the whole time. Cook, stirring the whole time, until the mixture is thick and creamy, about 5 minutes.

Add chicken and dried parsley, stir to combine....

Add chicken and dried parsley, stir to combine. Place the biscuits on top of the chicken mixture. In a small bowl whisk to combine egg and water and then take your egg wash and brush the tops of the biscuits with the egg wash.

Bake until biscuits are golden brown, about 18...

Bake until biscuits are golden brown, about 18 to 22 minutes. Let pot pie rest for about 5 minutes before serving, this allows the juices and gravy to thicken a little. Then serve as desired!

https://mediavine-res.cloudinary.com/video/upload/jodprnbhcvgcgrqvupss.mp4

This Easy Homemade Chicken Pot Pie Recipe is perfect comfort food for fall weather! Mix together the filling and use store-bought pie crusts to save time!

Easy Homemade Chicken Pot Pie Recipe

Pie Crust

Pound Boneless Skinless Chicken Breast

Ounce Frozen peas and carrots

10.5 Ounce Cream of Chicken

110.5 Ounce Cream of Celery

Green Onions

Salt

Pepper

Pre heat your oven to 350 degrees.

Lay out one of your pie crust in a greased pie plate, I used a Pyrex glass pie pan.

In a bowl crack your egg and use a fork to break the yolk and mix it up.

Use a pastry brush and brush egg on to the pie crust in the pie dish.

Trim the excess fat off of your chicken breasts and chop into 1 inch pieces.

In a bowl mix together your chicken, peas and carrots, green onions, cream soups, and seasoning.

Pour into your pie crust in your pie dish.

Lay your second pie crust onto top of the filled pie dish

Crimp your pie crust onto into the bottom pie crust.

Cut with a big knife 8 slices into the top of the pie crust from the middle of the pie for venting purposes.

Use your pastry brush and brush the crust with the egg wash

Place in your oven

Bake for about 45 minutes to an hour at 350.

Turn your oven up to 395 for about 25 more minutes to golden your crust more.

Serve and enjoy!

Double-crust chicken pot pie is the ultimate comfort food. Tender chicken and veggies in a rich, savory sauce wrapped in two golden, flaky crusts.

Classic Double Crust Chicken Pot Pie

- 2 pounds boneless, skinless chicken breasts or thighs

soy sauce (or coconut aminos)

ginger

garlic

recipe Fool Proof Pie Crust dough, chilled

button mushrooms

extra virgin olive oil (or vegetable oil)

Salt and black pepper

onion

milk (whole

frozen peas and carrots

Place the chicken breasts in a medium sized...

Place the chicken breasts in a medium sized saucepan and pour in the soy sauce and 2 cups of water. Peel the ginger and drop into the pan. Peel the garlic cloves, cut them in half, and drop them into the pan.

Set the pan over medium high heat. As...

Set the pan over medium high heat. As soon as the liquid begins to boil, cover the pan, remove it from the heat, and let it sit undisturbed for 20 minutes.

While the chicken cooks gently in the hot...

While the chicken cooks gently in the hot liquid, roll out half of the pie crust dough on a lightly floured surface. Fit the dough into a 9-inch square baking dish, pressing it into the corners and allowing about 1/2-inch of dough to rise above the sides of the pan. Cover with a piece of plastic wrap and set it in the refrigerator.

Remove the stems from the mushrooms, wipe the...

Remove the stems from the mushrooms, wipe the caps gently with a damp towel to clean, and slice them into pieces that are roughly 1/4-inch thick.

Add 2 tablespoons butter and 1 tablespoon oil...

Add 2 tablespoons butter and 1 tablespoon oil to a large skillet and set it over medium heat. When the butter has melted, add the sliced mushrooms. Spread the mushrooms out in the pan, sprinkle them with about 1/4 tsp salt and pepper, and let them cook, stirring every once in a while, until they are a rich golden brown. Remove them to a paper towel lined plate and set aside.

Remove the chicken from the cooking liquid and...

Remove the chicken from the cooking liquid and cut into bite size pieces. Set aside.

Crack the egg into a small bowl and...

Crack the egg into a small bowl and add 1 tbsp cold water. Whisk with a fork to break up the egg. Set aside.

Heat the oven to 425 degrees.

Add 1/3 cup butter to a large saucepan...

Add 1/3 cup butter to a large saucepan and set it over medium heat. When the butter is melted, add the onion. Let the onion cook for about 4 minutes, until soft. Sprinkle the flour over the onions and cook, stirring constantly, for 1 minutes.

Remove the saucepan from the heat and pour...

Remove the saucepan from the heat and pour the chicken broth into the pan slowly, stirring constantly. Pour in the milk, stirring to incorporate it into the sauce. Add 1/2 tsp salt and 1/4 tsp ground black pepper.

Set the saucepan back on the stovetop and...

Set the saucepan back on the stovetop and turn the heat to medium-high. Cook, stirring constantly, until the liquid begins to boil. Remove from the heat and stir in the chicken, mushrooms, and frozen peas and carrots. Taste the sauce and add more salt and pepper if you like.

On a lightly floured surface, roll out the...

On a lightly floured surface, roll out the remaining pie crust dough into a 10-inch square

Remove baking dish from the refrigerator and pour...

Remove baking dish from the refrigerator and pour in the pot pie filling.

Lay the rolled out crust over the top...

Lay the rolled out crust over the top of the pie. If you have more than about 1-inch of dough hanging over the edge of the pan, trim it off. Fold the dough that’s hanging over the edge of the pan under itself so you have a cylinder that rests on the edge of the pie plate.

With one hand on the inside of the...

With one hand on the inside of the edge, and one hand on the outside, use the index finger of your inside hand to push the dough between the thumb and index finger of your outside hand to form a U or V shape. Continue this crimping motion around the entire edge. (*You'll find photos for rolling out and crimping the edges of a pie crust here.)

Cut 5 slits in the top of the...

Cut 5 slits in the top of the crust to form a star shaped pattern. (See image above)

Using a pastry brush, brush the egg wash...

Using a pastry brush, brush the egg wash over the top of the crust.

Bake the pie for 45 minutes, until the...

Bake the pie for 45 minutes, until the filling is starting to bubble up through the slits in the top pie crust. Check the pie after its been in the oven for 30 minutes. If the crust is getting too brown, cover it loosely with a sheet of aluminum foil.

Let the pie rest for 5-10 minutes before...

Let the pie rest for 5-10 minutes before serving.

This cozy chicken pot pie featured andouille sausage for the ultimate flavor! An easy recipe perfect for chilly winter evenings.

Andouille Sausage and Chicken Pot Pie

Johnsonville® Andouille Rope Sausage, diced

Tenderloins,

Salt and Pepper

Onion, chopped

Celery, chopped

Potato, diced

green Bell Pepper,

red Bell Pepper,

Worcestershire sauce

Paprika

¼ tsp Red Pepper Flakes

½ tsp dried Thyme

Garlic,

Flour

Chicken Stock

tsp Baking Powder

Tbsp Fresh Dill, minced

Tbsp Green Onion, minced

Rosemary,

Butter,

Heavy Cream

Parmesan Cheese

Heat up a large non-stick pan or skillet. While it heats up, season the cubed chicken tenderloins with salt and pepper. Add in 1 Tablespoon of butter into the pan and add in the chicken cubes. Sauté until cooked through and lightly browned. Remove from the pan and set aside on a plate with the cubed Johnsonville® Andouille Rope Sausage for later.

Add in the remaining butter into the pan, along with all of the chopped vegetables. Sauté the vegetables until they are just tender. Stir in the Worcestershire sauce, paprika, pepper flakes, thyme and garlic, until just fragrant. Sprinkle the flour over the top of the mixture and stir to combine. Slowly whisk in the chicken stock and bring the mixture to a simmer, stirring until it thickens into a gravy.

Add in the chicken and Johnsonville® Andouille Rope Sausage. Pour the mixture into a casserole dish. Make the biscuits.

For Pot Pie

In a large bowl, whisk together flour, baking powder, and salt. Add in the minced herbs and mix together.

Using a pastry blender, or a food processor, blend in the cubed butter until small pea sized crumbles form.

Gently mix in the heavy cream, folding to combine just until the dry ingredients are mixed together and the dough just holds together.

Using a cookie scoop or large spoon, drop biscuit dough on top of the pot pie mixture. Sprinkle the tops of the biscuits with the shredded parmesan cheese.

Bake the pot pie for 25-30 minutes or until the biscuits are golden brown. Allow to cool for 5 minutes before serving.

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Top 5 homemade pot pie recipes from across the web

The most viewed homemade pot pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chili Pot Pie with Cornbread Crust

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Easy Homemade Chicken Pot Pie Recip...

Classic Double Crust Chicken Pot Pi...

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